This refreshing Aguachile with Halibut serves eight and features thinly sliced Alaskan halibut marinated in lime juice, zest, and olive oil, then chilled for two hours. The vibrant green aguachile broth is made by blending cucumber, poblano chili, and lime juice, then strained and seasoned. For garnish, creamy avocado slices, finely diced cucumber, marinated red onion, thinly sliced chile, and fresh cilantro sprigs are layered on top of the halibut and broth. Finished with a drizzle of olive oil, this dish is light, zesty, and perfect for a bright, elegant appetizer or warm-weather entrée.
Persimmons add a pop of color to a cool weather salad, plus combined with dark Treviso and ruby-like pomegranate seeds, this salad is almost too beautiful to eat!
